Tuscan Tortellini Sausage Soup with Chicken or Turkey

Sunday, March 2, 2014
There are so many styles of soup, anything goes in the pot and becomes a banquet.

I decided one day that I was going to make a soup that had the flavors of cheese, cream, spinach and sausage in a turkey or chicken broth but heartier.

This soup was such a hit with everyone and I didn't make a big enough pot.

The tortellini and sausage made a delicious addition to the turkey broth and was packed with the flavors of buttery cream sauce a little like Alfredo would taste.










Chicken or Turkey?



I have made this soup with both leftover chicken or turkey breast chopped.


This will make a great broth if you make a turkey broth from using the breast bone leftover and strain it also.


I love repurposing leftovers.


It's ok if you don't have leftover just use two chicken breasts and make some broth and cube it when done.


Either way, the soup will be amazing!





The Flavors

There is so much going on in flavor in this rich broth using sausage and then the tortellin.


It's a whole meal in one pan.


It's comforting and certainly satisfying, you really won't need anything else except maybe some hard crusted Italian bread to go along with the soup.

I like to dunk it in the soup!








Check out more soup recipes:




Grandma's Ham, Bacon and Lentil Soup
Depression Bean Soup
Turkey Cannellini Soup
Wedding Tortellini Soup
Red or White Italian Seafood Chowder
Beans and Greens over Italian Bread
Blackberry Merlot Chilled Soup
Quick Taco Soup
Sweet Potato and Coconut Soup
Asparagus Garlic Butter Soup
Chicken Florentine Soup
Baked Potato Soup
Best Split Pea Soup
Perfect Chicken Broth








Tuscan Sausage Turkey or Chicken Florentine Soup Recipe



1 small bag of fresh spinach

1 large potato diced small

2 good sized chicken breast cut in small cubes or 2 1/2 cups of Leftover Turkey

1lb sweet or mild Italian sausage

1/4 cup cooked pancetta bacon crumbled or regular bacon

1 teaspoon garlic powder

4 cups of water

Optional: 1/4 cup Pinot Grigio wine

1/4 cup heavy cream

2 tablespoon fresh minced garlic

1 tablespoon parsley

salt, pepper to taste

2 cups chicken broth or use water if you don't have it

1/2 cup parmesan/romano blended cheese

2 cups or more of tortellini pasta

2 tablespoons butter


Pan fry in 2 tablespoons olive oil the sausage, potato, and chicken together until cooked around 5 minutes stirring, add the spinach and garlic cook until wilted.




Add the water, chicken broth, wine if using, garlic powder, parsley, salt, pepper, bacon and cook until the chicken is tender and the flavor around blended, around 35 to 45 minutes on medium heat.



In the meantime cook the pasta, drain. Add drained pasta and cheese when the soup has finish cooking, stir in cream, butter and heat just until butter is melted.


Note: If you prefer a thicker soup add some water and cornstarch or flour to thicken this up or just sop it up with a nice loaf of garlic bread.

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